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http://dx.doi.org/10.4489/KJM.2013.41.1.33

Physiological Functionality of Fermented Pear Fruitlet Product Made by Mixed Fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum  

Jang, In-Taek (Department of Biomedicinal Science and Biotechnology, Paichai University)
Kim, Young-Hun (Department of Biomedicinal Science and Biotechnology, Paichai University)
Na, Kwang-Chul (Department of Food Nutrient and Culinary, Chosun University College of Science & Technology)
Lee, Jong-Soo (Department of Biomedicinal Science and Biotechnology, Paichai University)
Publication Information
The Korean Journal of Mycology / v.41, no.1, 2013 , pp. 33-37 More about this Journal
Abstract
To develop the functional pear fruitlet product, we prepared fermented pear fruitlet product (FPFP) from mixed fermentation of Saccharomyces cerevisiae, Kluyveromyces fragilis and Lactobacillus plantarum. Then, we investigated their several physiological functionalities. Among several physiological functionalities, antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of the FPFP was the highest of 87.4% and its antioxidant activity was also showed 69.6%. FPFP from mixed fermentation by yeasts and Lactobacillus plantarum after thawing of frozen pear at $20^{\circ}C$ showed higher physiological functionalities than those of single fermentation by Saccharomyces cerevisiae or Bacillus subtilis after $40^{\circ}C$ of thawing.
Keywords
Fermented pear fruitlet; Functionality; Kluyveromyces fragilis; Lactobacillus plantarum; Saccharomyces cerevisiae;
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Times Cited By KSCI : 7  (Citation Analysis)
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